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Explain the Protection of erythrocytes and cell membrane?
Protection of erythrocytes: Vitamin E protects erythrocytes from haemolysis by the production of oxidizing agents e.g. dial uric acid, and hydrogen peroxide.
Protection of cell membrane: It protects the cell membrane from getting damaged from naturally occurring peroxides and toxic free radicals formed from fatty acids and oxidative tissue damage as described above.
Explain the Bioavailability of nutrients? The amount of many nutrients needed in the diet depends on the absorption or bioavailability of the nutrients. Bioavailability is defi
Coronal Disassembly - If the existing restoration with marginal defect: - The crown was sectioned through the bucco-occlusaly , Christensen crown remover elevate and remove
Q. Classify biomaterials and list some examples? Biologic classification is based on tissue response and systemic toxicity effects of the implant and is divided into three clas
What is Menu Planning? Any individual who carries the responsibility of providing meals has to take decisions regarding what to serve, how much to serve, how much to spend, whe
Medical and First Aid - Factors Affecting Occupational Health Depending on the type of work the industry must make arrangement for readily available medical facility. A nearby
Q. What are the cell movements and how are these movements created? Cell movements are movements executed by cell structures, like the movements of flagella and cilia, the pseu
How does the inflammation mechanism work? When some tissue injury happens histamine and other vasoactive substances (known as mediators of inflammation) are released, they caus
Osmotic Function - Essential Elements Plant cells generally contain mineral ions 10 to 1000 times higher in concentration than the surrounding soil. That is why water enters t
Which of the following is true for active hyperemia, a local control mechanism within the circulatory system? A. There will be an increase in force developed by smooth muscles
Q. How to check Quality of grains? Food grains for human consumption are whole or broken kernels of cereals, millets and pulses. According to PFA, they shall be free from added
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